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Baked Couscous with Summer Squash

While it's true that "fat is where the flavor is," I'm always on the lookout for a different way to serve healthy sides with our meals.  This one popped up in a recent edition of Cooking Light magazine, and being a big fan of couscous I thought I'd give it a try.  I punched it up a bit by adding a little more cheese and garlic than the original, but I was still a little nervous when it came to the table since darling wife is not a couscous fan, and my son tends to be veggie averse, but this turned out to be big hit.  Low in fat and calories yet bursting with great flavors.

2 cups chicken broth - divided ( I use the 99% fat free)
¾ cup uncooked couscous
~ 2 cups sliced yellow squash
~ ½ cup sliced scallions
2 teaspoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
½ cup shredded fontina cheese (or substitute your favorite)
½ cup grated Parmesan cheese
¼ cup egg substitute (egg beaters)
¼ teaspoon salt
½ teaspoon black pepper

Preheat the oven to 400°.

Bring 1 cup of the broth to a boil in a medium saucepan, and gradually stir in the couscous.  Remove from heat, cover and let stand 5 minutes.  Fluff with a fork.

Heat a large nonstick skillet over medium-high heat, coat with cooking spray and add the squash, onions, herbs and garlic. Sauté for 3-4 minutes until the squash is tender and set aside.

Combine the cheeses and set aside.

Combine the couscous, squash mixture and one half of the cheese in a large bowl.  Add the remaining broth, egg substitute and salt and pepper and mix well.  Spoon the mixture into an 8"x8" baking dish lightly coated with cooking spray.  Top with remaining cheese and bake for 35 minutes, or until golden.

Serve warm.




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